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WUITE MUSCAT OP ALEXANDRIA GBAPE. 



WHITE MUSCAT OP ALEXANDRIA GRATE. 



BY A. MESSEB, GENEVA. 



I WAS pleased to see the question raised concerning the White Muscat of Alexandria, 

 in your last number, (page 08.) I hope some of your correspondents who havo had 

 a long and satisfactory experience, will answer it. In the meantime, I will tell what 

 I know on the subject. I have a few of the foreign varieties of the grape, planted 

 three years ago ; and last year I enlarged the house, and set out more. Among the 

 oldest is one White Muscat of Alexandria, bought of PAnsoxs & Co. Last sum- 

 mer it bore, for the first time, four chisters of beautiful grapes. I had formerly been 

 doubtful of the success of this kind, especially as Mr. Downing has said "that it will 

 scarcely attain its highest flavor without fire heat." As it .started later than the Ham- 

 burg and Chasselas, some old sash were laid on the outside border, which caused it to 

 operate like a hot-bed. This precaution had a decided influence in accelerating the 

 flow of the sap. The house was kept as close and warm as possible, by which means 

 the temperature of the roots in the outside and inside border was rendered equa- 

 ble. This I think to be an important consideration, and Professor Lindley makes 

 the same suggestion, in his Theory of Horticulture. On some of the hottest days in 

 July and August, I would remove the sash in day time, but return it at evening, and 

 so prevent an imdue radiation of heat during the night ; but ordinarily kept it on 

 night and day, except in the season of rain. The heated air, well saturated with 

 moisture, directly under the glass is very grateful to the roots ; and by this process 

 they are constantly attracted towards the surface, where they find plenty of air and 

 aliment. My Royal Muscadine were ripe in the middle of August, the Black Ham- 

 burg about the 10th of September, and the White Muscat of Alejcandria the 1st of 

 October. The latter were large-sized berries, transparent, greenish white at first, and 

 becoming yellowish at maturity. They had also that musky and delicious flavor, 

 which is a sure evidence that they had been grown in such a temperature as is suited 

 to their nature. Whether this variety is best of all, is still an open question, and will 

 be, so long as diflerent persons have diflerent tastes. Its good qualities are its solidity 

 and crispness, but melting at the same time, and its high musky flavor. The skin is 

 rather thin, the seeds are iavf, the color delicate, and the shape oval. The only dis- 

 advantage is that it requires a high temperature, and is more liable to fail in a cold 

 season. It is however objected to by some, on account of its perfect sweetness, being 

 thus more cloying to the appetite than otlier grapes. I think, myself, if I were shut 

 up to one variety, I should (all things considered,) choose the Black Hamburg, and 

 next the White Muscat. Wliat is called the " Black Burbarossa,'''' I have never seen. 

 If the White Muscat is so popular -with the English, it is because they are grown in 

 forcing houses, and the border enclosed within. Their climate forbids any other sup- 

 position. 



